Chicken Barley Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 medium (2-1/2" dia) Onions, raw 5 clove Garlic 4 large (7-1/4" to 8-1/2" long) Carrots, raw 1.25 cup Barley, Quaker Quick (by MOHMAMA3) 10 thigh, bone and skin removed Chicken Thigh 2.5 cup Sweet Corn, Fresh 8 cup (8 fl oz) Chicken Broth 1 sprig Rosemary2 cup Spinach, fresh
1. In a 6-quart slow cooker, mix the onions, garlic, carrots, and barley. Top with the chicken and corn.
2. Pour the chicken stock over all and add the rosemary and thyme leaves.
3. Cover and cook on low for 8-10 hours, or until the chicken is cooked to 165 degrees and the barley is tender.
4. Remove and discard the rosemary stem. Stir in the spinach leaves. Cover and let stand for 5 minutes, then serve.
Serving Size: Makes 8-10 Services
Number of Servings: 10
Recipe submitted by SparkPeople user CAH-RD.
2. Pour the chicken stock over all and add the rosemary and thyme leaves.
3. Cover and cook on low for 8-10 hours, or until the chicken is cooked to 165 degrees and the barley is tender.
4. Remove and discard the rosemary stem. Stir in the spinach leaves. Cover and let stand for 5 minutes, then serve.
Serving Size: Makes 8-10 Services
Number of Servings: 10
Recipe submitted by SparkPeople user CAH-RD.
Nutritional Info Amount Per Serving
- Calories: 207.9
- Total Fat: 3.8 g
- Cholesterol: 61.3 mg
- Sodium: 858.8 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 4.5 g
- Protein: 18.4 g
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